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£1.43/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put a large pan over a medium-low heat. Drizzle in the oil and add the basil stalks, leeks, carrots and celery. Sauté for 15 minutes, until soft. Add the cannellini beans with their liquid, the vegetable stock and 500ml water; season. Bring to the boil, then reduce to a simmer, cover the pan and leave to cook gently for 40 minutes.
Add the asparagus and peas; cook for 3-4 minutes more. Tear in the basil leaves and small pieces of ciabatta; season if needed. Serve drizzled with a little more olive oil.
Use the leftover ciabatta to make garlic bread. Spread garlic butter between slices of ciabatta, wrap in foil and bake in a hot oven for about 10 minutes.
Typical values per serving when made using specific products in recipe
Energy | 1,499kJ/ 358kcals |
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Fat | 15g |
Saturated Fat | 2.4g |
Carbohydrates | 37g |
Sugars | 11g |
Fibre | 11g |
Protein | 14g |
Salt | 0.9g |
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